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How to marinate barbecue materials
Fill a porcelain with sesame seeds, cumin, monosodium glutamate, refined salt, pepper and pepper.

Marinade:

1, kebabs: 5 kilograms of fresh meat should be added with spices.

Formula 1: 70-90g of monosodium glutamate (the freshness is 99%, and the freshness is used below), 36g of refined salt, extra fresh 1No. 1 package, 40g of ginger and chives (chopped), 7g of sugar, 25g of minced pork and sweet potato starch.

Put the above raw materials into the cut meat strips, mix them evenly, marinate them for 10 minute, and then use bamboo sticks to string them for baking.

Formula 2: thirteen spices 1 00g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh 1No.1package, ginger and chives 40g each, sugar 7g, pine meat powder 25g and red summer starch 250g.

Put the above raw materials into the cut fresh meat strips, mix well, and marinate until 15 minutes, which can be strung together to be roasted.

Note: the dry humidity of the above two methods is that kebabs can absorb spices without running water. When water comes out, it will be thin, so it is not easy to keep the flavor. When it is dry and consumes oil, it is better to hold a handful of meat in your hand and feel moist without water.

2. Chicken wings, chicken tips, drumsticks, duck wings and other foods such as chickens, geese, pheasants, quails and squab. 5 kg of food needs to be added:

60 grams of refined salt, 90 grams of monosodium glutamate, extra fresh 1No. 1 package, 30 grams of ginger and chives (chopped), 20 grams of pine meat powder, 7 grams of sugar and 0/50 grams of red starch.

Fully stop the above raw materials and 5 kg of food, marinate for 20 minutes and wear them into a string. If the mixture is dry and the ingredients can't be stained, water should be added appropriately to make the seasoning completely stained on the meat, and it should not be too thin. These are all baked with raw materials.

3. A variety of chicken, duck and goose's paw, 5 kg of food is washed and put into a pot until it is submerged by water. Add refined salt110g, ginger (broken) 80g, monosodium glutamate100g, fresh chives 50g and pepper10g.

4. Fish: Various types of fish wear half-fish, fish skewers, whole fish, fish tails and other varieties. Raw materials for 5 kg of fresh fish:

Thirteen spices 1 00g, refined salt 60g, white sugar 90g, monosodium glutamate 80g, extra fresh 1No.1package, ginger and chives 40g each, fragrant sauce 60g (see below for preparation), and sweet potato powder150g.

Mix the above raw materials and fresh fish well, keep the same degree of dryness and wetness as kebabs, marinate for 30 minutes, and then wear the kebabs to be roasted.

Special reminder: In order to correctly master the marinating methods of various foods and bake special flavors, our department has specially changed the soaking method of "Xiangxin cellar water" to the direct marinating method of spices, in order to worry that you will not master the concentration and taste when using "Xiangxin cellar water".

5, ribs: 5 kg of fresh ribs, add

Thirteen spices 1 1 0g, spiced powder 20g, refined salt 36g, pine meat powder 30g, white sugar 8g, monosodium glutamate 80g, Texian1No.1package, ginger, chives (chopped) 40g each, sweet potato starch/

Mix the above raw materials and ribs evenly, marinate and crisp for 20 minutes, and string them to be roasted.

6. Vegetables: Pumpkin, eggplant, chips, potatoes, corn cob, cabbage and other varieties are formulated as follows:

500g of sweet potato starch, 500g of refined salt 1 500g, 400g of monosodium glutamate (fine powder), 2 packets of extra fresh1No.,420g of thirteen spices, 30g of sugar and 50g of sesame150g. 50g of Arnebia euchroma powder (edible spice), and evenly mixing the above to obtain essence powder, and bagging for later use.

When baking, first put the worn vegetable skewers flat on the stove, then pour the powder on the vegetable blocks with a spoon, each skewer is about 1 g, and each side is put with 0.5g. Then, brush them with oil and brush them evenly.

Dip:

Preparation of fragrant sauce

1, ingredients: 500g pickled pepper, 50g sesame paste 1 50g, 200g peanut butter, 40g chili oil, 30g garlic kernel 1 00g pepper powder, 80g monosodium glutamate, extra fresh1No.1package.

2. First chop the pickled pepper, peel and mash the garlic cloves.

3. Fill a porcelain with sesame paste, peanut butter, garlic powder, pepper powder, Texian 1, chicken essence, sugar, salt, etc. and mix well.

4. Burn the vegetable oil until it is 80% cooked, add the pickled pepper to fry until fragrant, then pour it into the prepared porcelain and cover it. Let it cool and taste it again. If it is salty, put some sugar monosodium glutamate appropriately, and add some salt when it is light. It becomes a fragrant sauce.

Shili Piaoxiang "sweet and spicy chicken skewers"

Ingredients: chicken breast, chicken crisp bones, accessories: lemon, onion, garlic, eggs, seasoning: curry powder, honey, cumin powder, sesame, Chili powder, Chili sauce.

Dice the chicken breast, put it in a bowl with the crispy chicken bones, and add garlic, onion, lemon juice, eggs, salt, monosodium glutamate, sugar, Chili powder, curry powder and cumin powder for curing 1 hour.

Add a little cooking oil to the marinated chicken, thread it into chicken skewers with wooden sticks, put it in an oven preheated to 220 degrees, and bake it for10-15 minutes.

Mix Chili sauce with seafood sauce, add honey and mix well, brush evenly on chicken skewers, and sprinkle sesame, cumin powder and Chili powder.